Sentences with phrase «covered in the towel»

After soaking, wrap your cover in a towel to squeeze out excess water and hang dry.

Drain the water and roll the cover in a towel to remove excess water (do not rinse).

Or you can fashion your own inexpensive solution to this problem: for example, a plastic crate covered in a towel to absorb spills.

You can section off excess crate space, when your pup is younger, by using a large box covered in a towel, placed in the back of the crate, so your pup can't eliminate at one end of the crate and sleep in the other end.

Not exact matches

If you left those towels in the corner of your room for weeks on end, and mold grew, ruining all your other clothing, you would not be covered.

Place braided loaves on flat pans lined with parchment paper, cover with plastic wrap or a towel and place in a warm spot for 40 - 60 minutes, until the loaves have approximately doubled in size.

He then leaned over and covered the «is» with the paper towel, attaching the clip to keep it in place.

(room temp in the winter you'll probably need closer to 2 hours if you're impatient fill your sink with hot water put the mixing bowl in (you don't want the water to come close to getting in the bowl though) cover with plastic wrap and towel if needed to help weigh it down) and you can use it in 30 - 40 minutes)

Cover with a loose kitchen towel or plastic wrap and set aside to rise in a warm place, about two hours.

Cover with a clean tea towel and leave somewhere warm for 30 minutes to almost double in volume.

Cover the jar / jars / bowl in a thick towel or two, turn the oven light on, and let it sit for about 12 hours.

Place the dough in a greased bowl and cover with a clean damp towel.

Cover with a clean tea towel and leave in a draught free place to prove until doubled in size.

Cover with a tea towel and allow to rise in a warm area until doubled in size, 1 - 2 hours.

Cover with a tea towel and allow the rolls to rise for another hour — until doubled in bulk.

Prepare baking sheet with parchment paper and using a paper towel or pastry brush, cover the parchment in a thin coat of coconut oil.

Cover the bowl with plastic wrap or a tea towel and let rise for 1 hour, or until doubled in bulk.

Cover with a tea towel and allow to rise again for about 45 minutes, until doubled in bulk.

Cover with a towel and let it rise for 20 minutes in a warm place.

Cover with a dish towel for about 30 minutes until doubled in size.

Place in a clean bowl covered with a kitchen towel and place it somewhere warm (but not too warm, sticking it too close to a fireplace is a bad idea, for example) for 1 - 2 hrs or until it doubles in size.

Add everything together and cover with a flour sack towel in a warm place to let rise for 2 - 3 hours.

You can recreate this by piecing each potato a couple times with a knife, place on a large plate, cover with a damp paper towel and pop in the microwave for 10 minutes.

Cover it with a towel and let it rise for 1 - 2 hours until doubled in size.

Cover with a clean kitchen towel and let set for 30 minutes in a warm, draft place.

Once this is done, set your dumpling aside in a clean, dry spot and cover with a slightly damp tea towel so the edges don't harden and crack.

Cover with plastic wrap or clean kitchen towel and let rise in warm, draft - free area (75 °F to 80 °F) until doubled in volume, about 1 to 1 1/2 hours.

After the dough has been kneaded, place the ball in an oiled bowl and cover with a moist towel.

- set up your work station before you start - you need a deep pot for the oil, a candy thermometer, utensil (s) to bring the dough in and out of the hot oil, and a place to put the hot donuts (a plate covered in paper towels, and a cooling rack).

Cover it with a damp towel and put it in a warm place again.

Keep them moist by covering the mussels with a damp towel and store them in the coolest corner of your refrigerator.

Cover the bowl loosely with a kitchen towel and let rise until double in size, about 2 hours in a draft - free place at room temperature.

Cover each pan with a clean towel and allow to rise in the pan for 45 minutes.

I typically make socca batter in the morning, cover with a non-terry kitchen towel, and let it sit while I'm at work.

If using a mixer leave the dough ball in the bowl, if kneading by hand form the dough into a ball and place back into the bowl then cover with a tea towel and leave to rise for 30 minutes or until the dough has double in size.

Make up the dough, cover with a towel and let the dough sit for thirty to forty - five minutes to allow the glutens to form, then keep the dough covered as you work with it in smaller batches.

Once kneaded, the dough is placed in a lightly greased bowl, covered with a clean kitchen towel, and left to rise at room temperature for one hour, or until it doubles in size.

Then cover with a clean dish towel and put in fridge for at least an hour, preferably 4 - 8.

Cover with a damp towel or plastic wrap and let sit in a warm place for 30 minutes or until doubled in side.

Cover with a tea towel or plastic wrap and set aside somewhere warm for 1 - 2 hours until doubled in volume.

Place the dough in a greased 9 - inch by 5 - inch loaf pan and cover with a damp kitchen towel.

Cover with a clean kitchen towel and set aside in a warm area for 10 minutes.

Cover with a towel and let it rise at room temperature until nearly doubled in size.

Pour into a bowl, cover with a tea towel and let it sit on the counter for 24 hours or so, depending on the temperature in your kitchen.

Cover with the lid and wrap in a thick towel or two.

Then cover loosely with a clean towel, and place in the warmed oven to rise.

Cover the bowl with a kitchen towel and set in a warm place until the yeast is foamy (proofed), 5 - 15 minutes.

Put the dough in a bowl and cover with clingfilm or a damp tea - towel.

Cover with a towel, and allow to rise until doubled in size, about 30 minutes.

Place the kneaded dough in the bowl, cover with a wet dish towel, and set aside in a warm place until the dough has doubled, about an hour.